Weekend inspiration for a delicious Italian lunch – Cacio e Pepe

Ingredients:

• 300 g Granoro spaghetti
• 200 g Pecorino Romano cheese
• 20 g extra virgin olive oil
• Kulino black pepper

Cook the spaghetti. Grate the Pecorino Romano cheese, season it with black pepper, and add two tablespoons of extra virgin olive oil. Drain the pasta and save some of the cooking water. Pour a cup of the reserved pasta water over the Pecorino Romano cheese and let it melt into a creamy texture. Add the spaghetti and mix well until it’s coated in the sauce. Serve with black pepper, fresh basil, and your favorite wine. Enjoy!